John Myers
Ingredients for 4 servings:
- 8 stale rolls
- 300 g chicken
- 1 slice(s) bacon, streaky, approx. 2mm thick
- ½ m.-sized onion(s)
- 2 eggs
- 1 small bunch of parsley
- ¼ liter of milk
- salt and pepper
- nutmeg
- n. B. garlic
- 1 liter chicken broth
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
delicious dumplings for soup or with light sauce
From the thinly sliced rolls, hot milk, and two eggs, make a light dumpling dough like bread dumplings, and season with pepper and nutmeg. Add the chicken, along with the slice of streaky bacon and the onion, through a grinder twice, then knead into the bread mixture. Now add a little salt, roll the dumplings, and let them simmer in chicken broth. Depending on the size, cook for about 20-25 minutes (do not boil!). If you’re rolling small dumplings, serve them in the cooking broth that has been strained through a cheesecloth. Sprinkle with parsley. This makes a huge potful, perfect for soup lovers. If you’re rolling larger dumplings (like Königsberger Klopse, if they’re good enough), make a light roux, deglaze with half milk and half broth (season to taste!), and serve the dumplings with this light sauce. A little cream or sour cream doesn’t go wrong, as does some lemon juice, lemon zest and a dash of sherry. It goes well with a salad with rocket (inside) and a light lemon dressing with rapeseed oil.
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